Recipe: Thai tofu stir fry from Rosa’s Thai Cafe

Pad Kra Prow is a national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand they use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Try this recipe for tofu and basil stir fry from Rosa’s Thai for National Vegetarian Week

Ingredients for 12 macarons:

Three red bird’s eye chillies

Three garlic cloves

Two tablespoons vegetable oil

150g (5½oz) firm tofu or textured vegetable protein, cut into chunks

One tablespoon light soy sauce

½ tablespoon dark soy sauce

½ tablespoon sugar

pinch of white pepper

½ onion, chopped

¼ red pepper, sliced

¼ yellow pepper, sliced

30g (1oz) yard-long beans or green beans, cut into 2cm

(¾ inch) pieces

Handful of holy basil leaves

Two kaffir lime leaves, chopped

Steamed jasmine rice to serve

Method:

Using either a pestle and mortar, grind the chillies and garlic to a paste

Heat the oil in a wok set over a high heat

Add the chilli and garlic mixture

Stir-fry for about 30 seconds, until nice and golden brown

Now add the tofu or TVP chunks, both soy sauces, the palm sugar and white pepper

Cook, tossing everything around in the pan, for about one minute, until the tofu or TVP is well coated and has taken on a little colour from the sauces

Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together

Throw in the basil and lime leaves and stir-fry for a further 30 seconds